Lemon-Braised Veal
- Low carb
Ingredients
- 4 lbs (2 kg) boneless veal shoulder roast
- 1/2 tsp (2 mL) black pepper
- 1 tsp (5 mL) salt
- 2 lbs (1 kg) veal bones (optional)
- 3 carrots, sliced
- 2 onions, sliced
- 1/4 cup (60 mL) butter
- 1 lemon, cut in quarters
- 6 bay leaves
- 6 cloves garlic, minced
- 6 whole cloves
- 1 cup (250 mL) veal or chicken stock
- 1/2 cup (125 mL) dry white wine
- 3 tbsp (45 mL) balsamic vinegar
Preparation
Sprinkle veal with pepper and half of the salt; place in centre of roasting pan and surround with veal bones (if using), carrots and onions. Dot top of veal with butter; roast in 400F/200C oven until veal is lightly browned, 25 to 30 minutes.
Add lemon quarters, bay leaves, garlic and cloves, mixing with bones, carrots and onions, and turning bones and vegetables while mixing; add stock, wine and remaining salt. Reduce oven to 350F/180C and braise, uncovered and basting every 10 to 15 minutes and occasionally turning bones, until thermometer inserted in centre of veal registers 165F/74C, about 90 minutes.
Transfer veal and vegetables, removing bay leaves, to warmed platter; keep warm.
Through fine sieve, strain pan juices into heatproof bowl; skim off and discard fat.
In saucepan over medium heat, boil vinegar until syrupy and reduced to about 1 tbsp/15 mL. Stir in pan juices; increase heat to high and boil until reduced by about half. Adjust salt to taste. Spoon over sliced roast or transfer to sauceboat and serve on side.
Makes 4 to 6 servings.
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